Saturday, April 23, 2011

I’ve been cooking for as long as I can remember and in certain periods of my life I did not have much time to spend in the kitchen – I needed delicious yet quick meals for weeknights.
On my days as a single lady I used to make lots of pasta – both my dad and my sister are crazy for it and dinner would be on the table in less than half an hour.

Recently I’ve been trying my hand at Asian recipes and some of them are absolutely delicious – and equally fast. This chicken teriyaki is a great example: it has instantly become a favorite of my husband’s – a.k.a. "the picky eater" – and it took me moments to put it together.

In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.

Serves 4-6 – I halved the recipe above and Joao and I ate every little bit of it. :)

When I was single I used to cook all kinds of pasta for myself. That was, and still is, my favorite weekday food. Since I'm living with my boyfriend I started to cook more meat. He's a carnivore so I had no choice. :)I love Asian food and I love Nigella so I'm definitely going to try this recipe. Thank you for shearing. :)

I'm savoring this dish right now! Delicious! :)The sake cooks off well enough, in my opinion, but I love wine, beer etc on the food, so... But I think it does (cook off).I absolutely looove the taste and smell of the sesame oil! It's all over my house, delightful. ;)Thanks for sharing!PS: mine didn't get that brown though... Wondering what happened. Maybe I should have cooked it even longer?Cheers!

I love chicken teriyaki and this was delish! I didn't have sake or rice wine on hand so I subbed some rice vinegar and white cooking wine and it was still great. My sauce did not really thicken up to my liking so I added in a touch of corn starch. Thanks for the recipe!

My son is EXTREMELY picky - typically hates any food that has a sauce (no kidding!) but he loved this and asked for seconds. SO much better than any store bought Teriyaki sauce. Thank you for this recipe!

I have made this many, many times now and it's one of our favorite dishes. My sauce also never thickens, but I just add some corn starch until I get the consistency that I want. I also use dried ginger since we rarely have any fresh on hand. I have made it with both chicken breast meat and chicken thighs and the thighs and while both are good, the thighs definitely give you a better texture. It is so good!

I just wanted to say that I've used this recipe many times and it's always worked out really well. The flavor is wonderful and the I've never had any problems with the sauce thickening. Thank you for a great recipe.

I just made this and it turned out great - tastes better than local Chinese available in this area. I do believe the ppl substituting other ingredients for the mirin & Sake are not getting the sauce to thicken. These would be key to the taste & thickening - worth the investment in my opinion.